Summer fruits tea cake

Ingredients

• 3 destoned yellow peaches or nectarines
• 2 teaspoons vanilla bean paste or essence
• 125g blackberries, blueberries or destoned cherries
• 1 cup Greek yoghurt
• Water
• 1 ½ cup self raising flour
• 160g butter, softened
• 2 eggs
• ½ cup sugar
• ¼ cup apricot jam (optional)
• ¼ slivered almonds (optional)

Method

1. Preheat oven to 180°C. Grease and line the base of a round cake pan with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until pale and fluffy. Add eggs and beat well. Sift in flour and stir until just combined – don’t over stir. Stir in yoghurt.
3. Dice half of the peaches or nectarines and gently stir into cake batter. Evenly spoon mixture into pan.
4. Thinly slice the remaining peaches or nectarines into wedges and arrange on top of the cake mixture, slightly overlapping fruit. Top with blackberries, blueberries or cherries.
5. Bake for 1 hour 10 minutes or until a skewer comes out clean.
6. If you like, make apricot jam. Add the jam and and a splash of water in a small saucepan and stir over a medium heat until melted. Strain. Once cake is cooked, brush it over the hot cake and sprinkle with slivered almonds.